“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it’s key to stewing that the meat is totally immersed in liquid. Both processes involve the lid being on the pot, which is also very important. Stewing would normally take place on the stove top and and braising would be typically transferred to the oven.” In case you were wondering, pot-roasting is another name for braising, he explains.
In latin it means “agitation of the heart” so it is usually a lethal disruption to the heart rhythm
Answer:
Among the different disaccharides, lactose (milk sugar) is the only carbohydrate of animal origin.
Answer:
a. are found in bacterial lipopolysaccharide
Explanation:
Oligosaccharides are the carbohydrates which are made of approximately 3-10 units of monosaccharide. Oligosaccharides are bound to the lipids or the proteins to form the glycolipids and the glycoproteins respectively by the O-glycosidic or the N-glycosidic linkages. <u>They are found in the bacterial lipopolysaccharides especially cell wall lipopolysaccharides of the Gram negative bacteria. Llipopolysaccharide of the Gram negative bacteria consists of O-antigen that consists of repeated oligosaccharide units.</u>
Answer:
Complete an Undergraduate Education. ...
Pass the MCAT Examination. ...
Apply to Medical School. ...
Complete Training at Medical School. ...
Pass Parts I & II of the United States Medical Licensing Examination (USMLE) ...
Match with Residency. ...
Graduate from Medical School & Start Residency.
Explanation:
